Roasted Leek 'Noodles' with Sticky Paprika Tempeh & Chimichurri

Roasted Leek 'Noodles'
with Sticky Paprika Tempeh & Chimichurri

Ingredients

Serves 2
500g leeks
4 tbsp olive oil
1 bunch fresh parsley
1 tsp oregano (fresh or dried)
1 lemon (unwaxed)
1 tbsp red wine vinegar
2 cloves garlic
1 tsp chilli flakes
2 tsp smoked paprika
1 pinch black pepper
1 tsp cumin
1 tbsp agave or maple syrup
1 tsp sea salt

Method

1. Remove the coarser leaves from the leeks. Wash well to remove all mud & grit, then pat dry with a clean towel. Slice in half width-wise, then again length-wise.
2. Place leeks on a roasting tray, cut-side up. Drizzle with 1/2 tbsp olive oil, & sprinkle over 1/4 tsp of salt.
3. Roast in oven at 200°c fan for 20 mins; until the leeks have softened, started to caramelize & crisp around the edges.
4. While the leeks are roasting, on to the chimichurri. You will need 1 bunch parsley, 1 tsp oregano, 2 tbsp olive oil, 1 tbsp red wine vinegar, juice & zest of 1/2 a lemon, 1 minced garlic clove, 1 tsp smoked paprika, 1 tsp chili flakes, 1/2 tsp salt & a pinch of black pepper. Add all the ingredients to a blender, & blitz until well combined, but with a little texture. (Or you can cut the leaves finely, then mix it all together by hand).
5. Remove the leeks from the oven & leave to cool. This allows moisture to evaporate, concentrating the aromatic juices so they create a sticky & sweet glaze. Once cool, use your fingers to 'pull' the leeks into 'noodles'. (Alternatively, transfer to a chopping board & use a knife to cut leeks into thin lengths).
6. Cut the tempeh into small pieces. Heat 1 tbsp of oil in a frying pan on medium heat. Add the tempeh, & fry for ~5 mins until the tempeh is crispy & golden.
7. In a small bowl mix 1 tsp paprika, 1 tsp cumin, 1 clove garlic (minced), 1 tbsp lemon juice, 1 tbsp of syrup, 1/2 tsp olive oil & 1/4 tsp salt.
8. Turn the frying pan down to low heat. Pour over the mixture & stir quickly to coat the tempeh. Cook for 1-2 mins, until the mixture has turned to a sticky glaze.
9. Serve the noodles in a bowl topped with the crispy tempeh & drizzled with the chimichurri.

There will be leftover chimichurri, which you can store in the fridge. It's lovely drizzled over any roasted veg, or spread into a sandwich for a zingy kick.

@greenhouse.plant.based.dining